Rendezvous Bistro

September 17, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings14
critical findings5

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Failed findings

no certified food manager on dutycritical

Official wording: Source Sound Condition, No Spoilage, Foods Properly Labeled, Shellfish Tags In Place
Inspector note: Molluscan shell stock shall be obtained in containers bearing legible source identification tags or labels.OBSERVED FRESH MUSSELS STORED INSIDE OF 3- DOOR REACH IN COOLER NO 90 DAY SHELL FISH TAG ATTACHED TO PRODUCT.PRODUCT WAS VOLUNTARILY DUMPED & DENATURED.MUST PROVIDE & KEEP 90 DAY SHELL FISH TAGS ATTACHED TO PRODUCT UNTIL ALL USED.APPX10 LBS.$30.
code 1Priority
food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: Adequate and convenient hand washing facilities shall be provided for all employees.OBSERVED NO PAPER TOWELS AT HAND SINK IN PREP AREA.INSTRUCTED TO PROVIDE AT ALL TIMES.
code 12Priority
certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.OBSERVED LARGE PREP COOLER AT 50.5F WITH POTENTIALLY HAZARDOUS FOOD STORED INSIDE.A HELD FOR INSPECTION TAG PLACED ON UNIT .ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher.OBSERVED IMPROPER TEMPERATURES OF COOKED FOODS STORED ON TOP SIDE LEDGE OF STOVE AND PREP TABLES SUCH AS STEAK 49.0 ,SALMON 51.0 F,LENTIL SOUP 58.0 F,CHICKEN 122.7 F,SHRIMP 75.6 F,SCALLOPS 71.2 F.PRODUCT WAS VOLUNTARILY DUMPED & DENATURED, NO TIME & TEMPERATURE LOGS AVAILABLE TO VIEW.APPX70LBS.$150.
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.OBSERVED HOUSEHOLD DISH MACHINE BEING USED FOR GLASS WASHING NOT SANITIZING AT THIS TIME AT 0PPM.INSTRUCTED TO HAVE DISH MACHINE PROPERLY SANITIZING UTENSILS.A HELD FOR INSPECTION TAG PLACED ON DISH MACHINE.FAX LETTER TO(312)746-4240 WHEN REPLACED.MUST REMOVE DISH MACHINE & PROVIDE A LOW OR HIGH TEMP DISH MACHINE TO PROPERLY SANITIZE DISHES.
code 8Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.OBSERVED NO PEST CONTROL LOG BOOK ON SITE TO VIEW.MUST PROVIDE & MAINTAIN.
code 18
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.OBSERVED NO CERTIFIED FOOD MANAGERS CERTIFICATE POSTED TO VIEW WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED & SERVED.MUST PROVIDE & POST.
code 21
Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And Operated

Inspector note: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.OBSERVED LID AT GREASE TRAP AT 3- COMPARTMENT SINK PROPPED OPEN ABOUT 1/2 INCH DUE TO DRAIN PIPE FROM HOUSE HOLD DISH MACHINE INSERTED INSIDE.INSTRUCTED MANAGER TO REMOVE DRAIN PIPE AND HAVE LID ON GREASE TRAP TIGHT FITTING.
code 24
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.MUST PROPERLY COVER SILVERWARE ON DINING ROOM TABLE.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.PROVIDE SPLASH GUARD BETWEEN MOP SINK & PREP HAND SINK.MUST PAINT RUSTY GREASE TRAP AT 3- COMP SINK.REMOVE FOIL FROM SURFACES.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.OBSERVED EXCESSIVE GREASE & FOOD DEBRI IN & ON COOLERS,STOVE,PREP TABLES,ON ALL EQUIPMENT.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST DETAIL CLEAN FLOOR THROUGHOUT PREMISES.MUST REPAIR OR REPLACE DAMAGED FLOOR TILES IN FURNANCE ROOM.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned.MUST CLEAN FOOD DEBRI FROM WALLS IN PREP AREA.MUST SEAL ALL OPENINGS AROUND PIPES.
code 35
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.MUST REMOVE & ORGANIZE MASSIVE CLUTTER UNDER VANITY IN WOMEN'S TOILET ROOM & FURNANCE ROOM.
code 41

What changed since the previous inspection?

Compared with Pass on March 15, 2010: 14 findings appeared for the first time.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.